Sure, sundaes are terrific with ice cream, but be adventurous and try some of the new sorbet and sherbet flavors. We liked these with Mamey or other fruit-flavored sherbet. To keep the sundaes cold longer, places glasses of cantaloupe in freezer an hour before assembling and serving the sundaes.

Ingredients

1/3cup sugar

2teaspoons cornstarch

2/3cup cold water

2cups blueberries

4cups bite-size cantaloupe chunks

2cups mamey sherbet or mango sorbet

Fresh blueberries (optional)

Instructions

In a medium saucepan, combine sugar and cornstarch; stir in water. Cook and stir over medium-high heat until mixture comes to a boil. Add blueberries and cook, stirring occasionally, 5 minutes or until thick. Cool.

Spoon cantaloupe into stemmed glasses, top with sherbet, blueberry sauce and blueberries.